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Kale Salad with Bacon-Blue Cheese Vinaigrette

Kale Salad with Bacon-Blue Cheese Vinaigrette
This Recipe Is:

WebMD Recipe from EatingWell.com

Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Serve this salad with steak or chicken.

Ingredients
Prep: 30 minutes | Total Time: 30 minutes
  • 1 pound
    Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
  • 3 tablespoons
    extra-virgin olive oil, divided
  • 1/2 teaspoon
    dried thyme
  • 1/2 teaspoon
    salt, divided
  • 1/2 teaspoon
    freshly ground pepper, divided
  • 6 cups
    kale, stems removed, torn into bite-size pieces
  • 3 tablespoons
    cider vinegar
  • 3 tablespoons
    crumbled blue cheese
  • 2 tablespoons
    minced shallot
  • 1 tablespoon
    honey mustard
  • 1 tablespoon
    minced fresh parsley
  • pieces center-cut bacon, cooked and crumbled
  • Belgian endives, cored and sliced
  • 1/4 cup
    currants or sweetened dried cranberries
Instructions
  1. Preheat oven to 400°F.
  2. Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
  3. Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
  4. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.
Nutritional Information

Makes: 6 servings, about 1 1/3 cups each
  • Calories218
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol8 mg
  • Carbohydrates26 g
    • Dietary fiber4 g
  • Protein8 g
  • Sodium390 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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